Keto Chinese BBQ Pork (Char Siu, 叉烧)
This keto Chinese BBQ pork can be used to make keto cauliflower fried rice or as an ingredient for keto noodle soups and stir fries. It can also be used as a filling for keto bao buns. Or, eat it as is! This is the recipe that gave me a reason to develop my keto oyster sauce recipe a few years ago!
When shopping for fermented red bean curd, opt for brands without sugar, wheat flour, and food additives.
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
17
Serves: 6
Ingredients
- 1 lb1 lb1 lb Boneless Pork Butt, shoulder, or belly
- 4 Tbsp4 Tbsp4 Tbsp Allulose, liquid, made from powder
- 2 Tbsp2 Tbsp2 Tbsp Water, warm
- 1 Tbsp1 Tbsp1 Tbsp Premium Keto Oyster Sauce (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp Wheat-free Tamari
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Shaoxing Wine (Chinese Rice Wine)
- 0.75 cup0.75 cup0.75 cup Golden Monkfruit Sweetener - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Chinese Five Spice
- 0.25 tsp0.25 tsp0.25 tsp White Pepper
- 3 - 4 cloves3 - 4 cloves3 - 4 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Nutritional Yeast
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Sesame Oil
- 2 pieces2 pieces2 pieces Red Fermented Bean Curd
- 2 Tbsp2 Tbsp2 Tbsp Red Fermented Bean Curd, liquid only
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small saucepan on medium low heat, add ¾ cup to 1 cup of powdered allulose. Cook until dissolved and slightly brown. Do not over cook. This will be the liquid allulose.
- To a blender, add in the ingredients for the marinade: 2 Tbsp of liquid allulose, fermented bean curd & liquid, oyster sauce, Tamari, coconut aminos, shaoxing wine, Lakanto golden monkfruit sweetener, five spice powder, white pepper, minced garlic, pink salt, nutritional yeast, paprika, and sesame oil. Blend until well combined.
- To a small bowl, reserve 2 Tbsp of the marinade. Cover the bowl with saran wrap and refrigerate the marinade for later use.
- Using a fork, pierce the pork butt, shoulder, or belly.
- To a large zip lock bag, add in the pork and marinade mixture. Distribute the mixture evenly and marinade for 24 hours in the fridge.
- Next day, preheat the oven to 400°F. Pour the marinade mixture from the ziplock bag into a bowl and set aside. Place the pork on a wire rack with a baking tray and bake for 25 minutes.
- Remove the pork from the oven, and brush on the marinade. Bake for another 25 minutes. Discard the rest of the marinade.
- Remove the pork from the oven again and use the 2 Tbsp of marinade reserved from the previous day. Brush generously and bake for another 5 minutes.
- Meanwhile, make the glaze by adding 2 Tbsp of liquid allulose and 2 Tbsp of warm water to a bowl. Mix well.
- After 5 minutes, remove the pork from the oven and brush on the glaze. Bake for 5 minutes.
- Let cool and slice into bite size pieces. Serve.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Keto Meat Nut Free Other Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 209 |
| Fat: | 15 g |
| Carbohydrates: | 27 g |
| Protein: | 24 g |
| Cholesterol: | 47 g |
| Sodium: | 1032 mg |
| Fiber: | 6 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.